Wednesday, November 25, 2009

Rainbow Swiss Roll

Life is full of colours! Don't you agree? There are lots of ups and downs, happy and sad saperations, reunites....etc etc..;) There are lots of "happenings" around me this year. Good friends around, surprises and lots and lots of fun! Though there are few sad moments but we just have to face it. Take it happily since those 'sad' moments already exist...:)Went for my medical check up yesterday, but the result was not what i expected...:(Anyway, i'll except whatever comes to me happily...always tell myself, "I'm blessed"..:)

Method:~ Preheat the oven at 175'C.~ Rub a baking tray (15x10") with some cornoil then lined with baking paper, then rub another layer of cornoil on the paper. Leave aside before using.~ Beat the egg yolks and sugar for about 5 minutes then add in the milk, beat until well combined and add in the rest of the (A) ingredients and mix till well blended.~ Whisk the egg whites fr (B) till form soft peaks. Add sugar and cream of tartar and continue to whip till stiff.~ Mix (A) and (B) together in 3 portions till well combined~ Divide the mixture into 3 portions. Mix pink or red into one portion, green in another and leave the 3rd one uncoloured.~ Pipe each coloured portion into a lined baking tray.~ Bake at 175'C for 15 minutes, and remove from tray immediately onto a wire rack to cool completely.~ Spread the cooled cake surface with some prefered jam then roll gently up.

Here's a picture before baking....

Here's the one after baked.....

Try it out and let me know. Bet the kids will love it before they taste it..;)

I m going to try this one soon. My previous attempt for swiss roll failed. The base of the cake was so hard as a slab of rubber. lol. I didnt whisk egg whites and egg yolk separately. Could it be due to this? Anyway,Thanks for sharing.

Hey Evy, sorry for the late reply...;pI juz got home yest night fr a trip, and there was lots of things to settle before i check on my mail....Yes, you should beat the eggs separately, and becareful not to over beat the egg whites, it can cause the cake harden too..:)

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Welcome! I'm a food lover that love cooking & baking so much. This comprehensive collection of recipes suits every occasion and every taste, no matter if the fancy is for something rich and indulgent or traditionally wholesome, delightfully crisp or moist and chewy, satisfyingly chuncky or elegantly thin, nutty or chocolately. The best way of cooking/baking is to share the recipes!